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Redox chemistry to the rescue

One of the biggest challenges of our generation will be to reverse the effects of climate change caused by the long-term increase in CO2 emissions. In theory, there are two ways to approach this problem, either by dealing with the…

A more holistic way of working

I first came across Ingenza during my PhD at the University of Strathclyde, where I was fortunate enough to work in the same research group as Ali Arnold – Head of Fermentation at Ingenza – and the company stayed on…

Keeping company spirits high during the pandemic

The COVID-19 pandemic has brought the world to a standstill this year but, at Ingenza, we’ve tried to remain positive throughout and keep spirits high amongst the team. We are pleased to have been able to operate as normally as…

1851 Royal Commission funds innovative doctoral research

My route into science was less traditional than most. I joined Ingenza straight from high school in January 2012, choosing to take on a modern apprenticeship rather than starting a full-time degree. This work-based learning approach was a more appealing…

Starting a new role in the midst of a global pandemic

I have always been interested in figuring out how things work and solving problems, which is what initially led me to study chemistry at university. I then decided to pursue a PhD in biochemistry at the University of Strathclyde, followed…

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